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FYI: This newsletter is being sent to all shares, regardless of Half Share Week Splits. Both A and B week half shareholders will
receive
the weekly newsletter, even on weeks they do not receive a CSA box.
Week Three - June 23
According to the calendar in the barn, June 21st was the first day of summer so
we're all saying farewell to spring this week on the farm
. The humidity and heat have been pretty killer, but that hasn't slowed our productivity. We've gotten a lot done in the last week in spite of the high temperatures. Though, with 90 degrees on the horizon, we may start looking at the field maps to find the best place to put a new swimming pool... mostly kidding.
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In this section of the newsletter, we will provide a weekly update about issues we're facing in the field, as well as the successes we would love to share with you.
Wellspring is looking for old kitchen knives!
We use kitchen knives for a lot of the harvesting on the farm and many of our knives are looking a bit sad. If you have any old knives you are looking to get rid of, please
email Theresa at [email protected] to donate them to the farm. Thank you!
What's going on in the field?
On Monday, we spent some quality time with the tomatoes. They are no longer seedlings, that's for sure! As tomatoes grow, they require ongoing care that includes stringing/trellising and suckering. The small shoots that grow between of the main vine and branch are called suckers. If not removed, these will grow into a full sized branch which results in a bushier, more sprawling tomato plant. The suckers also "suck" energy away from the main vine of the plant, which means less energy is being put into growing fruit.
Photo: http://www.treehugger.com/lawn-garden/should-you-prune-your-tomato-plants.html
It's not dirt, it's tomato tar!
Suckering tomato plants turns your hands
BLACK!
The black stuff is often referred to as tomato tar and it can stain your hands for days and days... and days! The tar is actually caused by an oily secretion produced by the plant's trichomes aka the little white hairs you see on the plant.The oil also acts as a natural pesticide and makes the tomato plant smell like a tomato. How cool!
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| Name of Vegetable/Fruit |
Quantity in Box |
Storage |
Head Lettuce, Red & Green
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2-3 heads, depending on size |
Fridge
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Radish
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1 bunch |
Fridge, remove leaves and stems.
Set aside to use later. Place radish root in container with cold water and store in fridge.
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Sweet Marjoram
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1 bunch |
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Cilantro
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1 bunch
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Fridge, store with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
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| Pac Choi, loose leaf
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3/4 pound |
Fridge
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1 bunch |
Fridge
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Salad Turnips
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1 bunch |
Fridge, Remove the tops and store separately in the refrigerator.
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Arugula
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1 bunch |
Fridge |
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Mustard Greens
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1 bunch |
Fridge |
| Garlic Scapes
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2 bunches |
Fridge |
Head Lettuce - Excellent for a salad or lettuce wraps! It also makes excellent soup! Who knew?! See recipe below.
Radish - Eat them raw, roasted, or even pickled. Don't forget you can also eat the greens! Try them fresh, in soups, or sauteed.
Sweet Marjoram - A sweet, flavorful herb that is in the same family as oregano. It is quite versitle and pairs well with chicken, tomatoes, and beef roasts. Try adding fresh marjoram to salads. It has many medicinal properties and is known to calm upset stomachs and help with migraines. It also smells great and is often used in soap and lotions.
Cilantro - Has a distinct flavor and goes great with fresh tacos or in guacamole and salsa. Try adding it to rice, soups, and salads. Pairs nicely with lime in recipes
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Pac Choi -
This Bok Choi relative is great in stir-fry or steamed with soy sauce, ginger and garlic. It cooks quickly, making a fast and easy side dish. You will notice some small holes in the leaves. Those are caused by the ever-pesky flea beetle. Not to worry, even though they aren't quite as pretty, the leaves still taste great and are free from chemical pesticides because we grew them organically.
Red Russian Kale - Has a distinct reddish-purple stem and is awesome in salads, soups, and baked. Try sauteing with olive oil, paprika, and onion. Add crushed red pepper for a kick!
Salad Turnips - Can be eaten raw or cooked. They are excellent in a salad. Slice and saute them in butter or oil with some crushed green garlic for a quick side dish.
Arugula
- This leafy green is in the brassica family, which also includes kale and cauliflower. It has a fresh distinct flavor with a touch of spiciness. Great on pizza and pairs very nicely with goat cheese!
Mustard Greens - Probably the most commonly feared of all greens. With a little bit of prep, they really aren't that scary! Yes, they have a little bit of spice and bitterness to them, but that can be easily tamed with cooking, salt, and oil.
Garlic Scapes -
A true sign that summer has arrived! Garlic scapes are the flower bud of the garlic plant. Harvesting them allows the plant to put more energy into growing the garlic bulbs. They have a milder garlic flavor and are great roasted or in pesto. Use in any recipe that calls for garlic.
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Recipes
Creamy Lettuce Soup (yes, really!)
Ingredients:
1 1/2 pounds green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce
2 large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced
2 tablespoons butter
About 1/4 tsp. freshly grated nutmeg
Zest of 1 lemon
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 qt. reduced-sodium chicken broth
1/2 cup half-and-half
Instructions
- Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. 1. Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
- Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.
- Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.
- Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.
- Ladle soup into bowls or cups and sprinkle more nutmeg on top.
Radish and Turnip Salad w/Oregano Vinaigrette
Ingredients
For salad:
1 head of chopped lettuce or arugula
4 salad turnips, sliced
4 medium radishes, sliced
2 scallions, chopped
4 hardboiled eggs, sliced (optional)
For vinaigrette:
1 tablespoon white wine vinegar
1½ teaspoon dijon mustard
About half of your bunch of oregano, finely chopped
salt and black pepper to taste
1 green garlic bulb or 2 -3 tablespoons garlic scapes, minced fine
3-4 tablespoon sunflower oil (or olive oil)
Instructions
- Mix all ingredients save the hardboiled eggs in a large salad bowl.
- Whisk vinaigrette ingredients together and serve over salad.
- Lay the eggs over the top of the mixed, dressed salad.
- Serve right away, or refrigerate and eat soon!
Marjoram Tea
Ingredients
2-3 tablespoons of fresh marjoram leaves
1 cup water
Honey or agave to taste (optional)
Instructions
To make marjoram tea, place 2-3 tablespoons of fresh marjoram leaves in a 12oz cup, cover with 1 cup (8oz) of boiling water, steep for 5-10 minutes (depending on desired strength), strain, sweeten with honey or agave (optional), and serve.
Wellspring Mustard Greens
adapted from Crystal Lake Gardens recipe
Ingredients
1 bunch of mustard greens
1 tablespoon olive oil
2 cloves of garlic or 4 tablespoons garlic scapes, minced
1/4 cup chicken or vegetable broth
Instructions
- Bring 1 quart of salted water to a boil.
- Add mustard greens, reduce to a simmer, cover, and cook for 7 mins.
- Drain and immediately rinse with cold water to stop the cooking.
- Squeeze water out of greens.
- Heat olive oil in same pot and add garlic, saute for 1 min.
- Stir in the mustard greens and broth.
- Simmer for 4-5 mins.
Cilantro Lime Rice
Ingredients
3 cups of hot cooked rice ( long grain recommended, since it does not come out mushy)
2 small limes ( or 1 large lime)
1 lime, zest of ( all of one lime)
1/2 cup of chopped fresh cilantro
1 teaspoon salt ( to taste)
Instructions
- Once your rice is cooked fluff with fork.
- Add lime juice, zest, cilantro and salt.
- Stir well.
- Serve warm.
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Wellspring CSA shareholder, Kim, shared a photo of the pesto she made using a recipe in last week's newsletter. Beautiful! We love seeing how people are using the veggies from their CSA box.
Thanks so much for sharing!
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